Monsterously good Moussaka

[bif]

http://cookingwiththemark.blogspot.com

Ingredients

3 eggplants
2 pounds ground lamb
1 onion, chopped
3 cloves garlic, minced
1 t cinnamon
1 t nutmeg
1 14 ounce can tomato sauce
1/2 c red wine
grated parmesan
1 t oregano

Bechamel sauce
4 c hot milk
4 T flour
1/4 c butter
pepper

Directions
Slice the eggplant thinly and in a non-stick pan, add a bit of olive oil and fry the eggplant over a very high heat. This way, the eggplant doesn't absorb a lot of the oil, which it has a tendency to do. Place the eggplant on paper toweling. Meanwhile, sauté the ground lamb until slightly browned. Drain as much fat as possible, then add onion and garlic and brown. Add cinnamon, nutmeg, wine, tomato sauce oregano, and pepper and simmer uncovered for 30 minutes.

To make the Bechamel sauce, melt the butter over low heat in a sauce pan. Whisk in the flour, Then slowly add milk while whisking constantly until it thickens. This can take 10 or 15 minutes.


In a buttered 9"x13"pan, layer the bottom of the pan with fried eggplant. Top with meat sauce and a sprinkling of chess. Add another layer of eggplant, pour Bechamel sauce over it. Assemble first and them make the Bechamel sauce. Sprinkle more cheese over the top and bung it in the oven. Bake for an hour to an hour and 15 minutes at 350°. Let rest for 10 minutes before serving.

[dixiegrrrrl]

1. Sounds like a smart dish, for sure.

"a sprinkling of chess."

[bif]

2. Thanks. I'm a lousy typist.

Fixed it.

[dixiegrrrrl]

3. I was just funning ya.....

No one can be as bad as I am at typing.....